Kale ‘Caesar’ with baked chicken fingers

The other day I made a kale salad and wanted to use a caesar dressing but I didn’t have the right ingredients. Since I really didn’t want to go back to the store, I improvised.

First, I roasted a head of garlic drizzled with olive oil at 350. Then, I pureed the garlic with a little bit more olive oil, mustard, salt, pepper, a couple tablespoons of nutritional yeast and added a little bit of water to thin everything out.

I poured the dressing over the kale at night and then in the morning I added tomatoes, some sunflower seeds and the delicious baked chicken fingers that I made.

For these chicken fingers, I ground up fiber one cereal in the magic bullet, and added salt. Then I coated the chicken pieces in almond milk and then rolled in the fiber one/salt mixture. Then put them on a pan and baked for about 20 minutes at 350–the chicken pieces I used were really small so you would probably need to cook for longer if they are bigger pieces of chicken.

Sounds like a strange combo right? But they turned out really well. I have made these before a long time ago…I think the initial recipe came from Hungry girl? They were really good with the salad/dressing but I also just ate them with ketchup the night before and liked them that way too! I plan to make more this week.

Also, if you can use the Trader Joe’s version of Fiber One, it’s cheaper and I’m pretty sure it doesn’t have aspartame in it (I didn’t realize Fiber one did until after I bought it).

Hope you like them if you try them! Also, just a note–since the garlic was roasted–it didn’t have that super strong garlicky horrible breath flavor—it is more mild once you roast it.

Karen and Katie

Hi, we are Karen and Katie (mother and daughter), living in Detroit and Chicago. We both love food, fitness and healthy living and started this blog to help document and share our lives through food, recipes, exercise and more! Thanks for stopping by our corner of the blogworld! Email us at info@2peasinablog.com